| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
May 1993 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Bottled clam juice |
| 1 |
c |
Chopped onion |
| 1/2 |
c |
Riesling wine |
| 1 |
tb |
Minced garlic |
| 1 |
tb |
Minced fresh thyme or 1 teaspoon dried |
| 12 |
|
Clams; scrubbed |
| 10 |
oz |
Orange roughy fillets; cut into 1-inch |
|
|
; pieces |
| 6 |
lg |
Uncooked shrimp; peeled, deveined |
| 6 |
lg |
Sea scallops |
| 1/3 |
c |
Whipping cream |
| 3 |
tb |
Unsalted butter |
| 4 |
c |
Thinly sliced green cabbage; (about 1/2 medium |
|
|
; head) |
| 1 |
lg |
Carrot; peeled, grated |
INSTRUCTIONS
Boil clam juice, onion, Riesling, garlic and thyme in heavy Dutch oven 15
minutes. Add clams. Cover and cook until clams open, about 6 minutes. Using
tongs, transfer clams to bowl. Discard any clams that do not open. Add
fish, shrimp and scallops to Dutch oven and simmer until seafood is just
cooked through, about 3 minutes. Using slotted spoon, transfer fish, shrimp
and scallops to bowl with clams. Add cream and boil until liquid is reduced
to 3/4 cup, about 25 minutes.
Meanwhile, melt butter in heavy large skillet over medium-high heat. Add
cabbage and carrot and saute until cabbage wilts, about 4 minutes.
Return shellfish mixture to Dutch oven and stir to heat through. Divide
cabbage mixture between 2 shallow soup bowls. Ladle shellfish stew over.
Serves 2.
Bon Appetit May 1993
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